The eggs are a basic ingredient in all souffles. It's the same a saying, "I think the cake I'm looking for had flour in it.". The differences are in the flavorings.
So if you were served a dessert souffle, it had to have "something else" in it. A sweetener of some type would have been used, and a flavoring. The flavoring could have been lemon (juice and zest), vanilla, or a host of other items alone or in combination.
If you have no clue what was in the original souffle, you don't have a chance of finding a recipe to duplicate it.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan